Paprika turkey pan

Name: Paprika turkey pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 3 Turkey escalope (approx. 500 g); 200 g Mushrooms; 2 medium-sized onions; 1 Garlic clove; 3 Peppers (e.g. green, red and yellow); 2-3 TABLESPOONS Oil; 7-10 Tbsp salt, white pepper; 1-2 TABLESPOONS Flour; 100 g Whipped cream; 1 TABLESPOON Chicken broth (instant); 1/2 potty Basil; 7-10 Tbsp Rosemary; 7-10 Tbsp a few squirts of lemon juice; 7-10 Tbsp Lemon slices

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

3 Turkey escalope (approx. 500 g)
200 g Mushrooms
2 medium-sized onions
1 Garlic clove
3 Peppers (e.g. green, red and yellow)
2-3 TABLESPOONS Oil
7-10 Tbsp salt, white pepper
1-2 TABLESPOONS Flour
100 g Whipped cream
1 TABLESPOON Chicken broth (instant)
1/2 potty Basil
7-10 Tbsp Rosemary
7-10 Tbsp a few squirts of lemon juice
7-10 Tbsp Lemon slices

Directions

1
Wash the schnitzel, pat dry and cut into cubes. Clean and wash the mushrooms. Peel and chop onions and garlic. Clean, wash and chop the peppers
2
Heat the oil in a frying pan. Brown the meat in it. Fry the mushrooms. Add onions, garlic and paprika and fry. Season with salt and pepper
3
Dust everything with flour and sauté while stirring. Stir in 1/2 l water and cream, bring to the boil. Dissolve the stock in it and braise everything covered for about 5 minutes
4
Wash herbs and, except for one thing, chop. Stir the herbs under the bell pepper pan. Season to taste with salt, pepper and lemon juice. Garnish with the rest of the herbs and possibly lemon. Serve with: puree or rice
5
Drink: cool white wine